Rye Beach Gingerbread

1 cupful molasses.

1 cupful brown sugar.

1/2 cupful lard and butter,

mixed. 2 1/2 tablespoonfuls ginger.

34 or 4 cupfuls flour.

1 cupful sour milk.

3 eggs (even 1 will do).

1 teaspoonful salt.

2 teaspoonfuls soda, dissolved.

Put the molasses, sugar and shortening over the fire. As soon as they begin to boil, remove them and stir in at once the ginger. Have ready the flour in the mixingbowl, and pour the hot molasses on it. Stir it briskly, then add the milk, and when cool enough not to curdle the eggs, add them, well-beaten, and the salt. Last, put in the soda. Beat hard, and bake carefully in a moderate oven. Makes two large loaves.

This gingerbread is unequalled, even when but one egg is used.

Spiced Gingerbread (No Eggs)

1 cupful butter.

1 cupful sugar.

1 cupful molasses.

1 cupful boiling water.

3/4 tablespoonful soda (nearly) 1 tablespoonful ginger.

1/4 nutmeg, grated.

1 teaspoonful cloves.

1 teaspoonful cinnamon.

1 teaspoonful mace.

1 teaspoonful allspice.

Flour to make a thick batter.

Mix in order; beat hard, and bake in two loaves in a moderate oven, about half an hour. This is nice baked in patty-pans.

Sponge Gingerbread (No Eggs)

1 cupful milk.

14 cupfuls molasses.

Butter size of an egg.

1 teaspoonful soda, dissolved.

2 1/2 teaspoonfuls ginger.

3 cupfuls flour.

1 teaspoonful cloves (may be omitted).

Warm the milk, molasses and butter together. Add the soda, and mix with the flour and spice. Beat hard and bake carefully in two biscuit-pans about half an hour, taking care not to have the oven too hot.

La Fayette Gingerbread

1/2 pound butter, full weight.

1/2 pound brown sugar.

5 eggs, yolks and whites separate.

1 pint molasses.

4 pint milk.

1 1/2pounds flour.

1 teaspoonful cream of tartar.

1/2 teaspoonful soda (dry).

1 tablespoonful ginger.

1 teaspoonful cinnamon.

1 teaspoonful cloves.

3/4 pound raisins (may be omitted).

Cream the butter and sugar; add the beaten yolks, then the whites beaten stiff, the molasses and the milk. Sift the cream of tartar and the soda with the flour, and stir that in; then mix in the spices and raisins, previously stoned and rubbed in a very little flour. Beat hard, and bake at once in a moderately hot oven.

White Or Sugar Gingerbread

2 cupfuls white sugar. 1 cupful butter.

5eggs, beaten light. 1 cupful milk.

1/4 teaspoonful soda (dissolved).

2 cupfuls flour.

1/2 teaspoonful cream of tartar.

2tablespoonfuls white ginger.

Mix in order and beat hard. Spread it with a knife, thinly and evenly, in a large shallow pan, and just before you put it in the oven, sprinkle the top with white sugar.

When cold, cut into squares or diamonds.

Canadian Gingerbread (No Eggs)

1/2 pound butter. 1 pound flour.

1/2 pound sugar (white).

1 1/2 tablespoonfuls ginger.

1 nutmeg (grated).

1 lemon. 1/2 cupful milk (warm). 1/2 teaspoonful soda, dissolved.

Rub the butter into the flour. Add the sugar and thd spice, and mix them all well together. Chop the pulp of the lemon very fine, and grate the rind. Then stir in the milk and the soda. Work the whole into a smooth paste; put it into a shallow pan, and spread smooth and thin with a knife. Bake in a moderate oven about twenty minutes. When cold, cut into three-inch squares, and eat fresh.